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Hi guys, I'll get right to the point, since I suspect this may be one of those paranoid-no-problem threads. I've got a weisbier on the go that I started using 60/40 wheat malt / marris otter. I malted the wheat myself. First time. Starting gravity was 1.040, and I went light on the...

With -4.45 in my bank account, a bag of marris otter malt, one bag of wyeast British Ale yeast, and some cascade hops, I set about brewing my first batch of all-grain beer the day before yesterday. I had no brew kettle, no real mash-ton, and pretty limited everything. I aimed for a mash...

I just registered with the Department of Agriculture as a beekeeper. My bees come in May. I can't say how excited I am to eventually be able to make all my own mead from honey and berries produced on my own property.

So, having made two successful batches of turbo cider and decided that it's worth some experimentation, I've laid down two one-gallon jugs with the same apple juice I've been using - and will continue to use - to determine whether oakiness is a desirable trait in my cider. These are my...

It's done and consumed, except for a single bottle which will sit in my cupboard for posterity's sake, tagged with its brewing info and waiting for a thirsty mouth six months hence. I thought I would report my findings. After haunting forums for a few hours to decipher what the best approach...